Hot Cross Buns

An Easter classic!

Many people recall the childhood tune when “Hot Cross Buns” are mentioned, but not many people know that this spiced fruit bun has pagan roots prior to it becoming associated with Christianity in the United Kingdom (thanks to the cross on top). Either way, the rolls are an Easter-time favorite – delicious and easy to make. And, as the “hot” in the name implies, these are especially tasty when enjoyed just after cooling, while still warm. Yum!

For our Hot Cross Buns recipe, we used Organic Old-World Bread Flour which adds a bit of nutrition and flavor to the final product. We also toned down the overall amount of sugar used in the dough and opted for brown sugar which we feel helps accentuate the fruity flavors of raisin, orange and cranberry.


Number of Units: 24 rolls  /  Unit Weight: 80 grams  /  Total Weight: 1920 grams

SOAKER Baker’s % Weight
Cranberries, dried 50 126 g
Raisins 50 126 g
Orange Zest 3.33 8 g
Orange Juice 33.33 84 g
Total 136.66 343 g
PREFERMENT Baker’s % Weight
Old World Flour 100 84 g
Milk, 80° F 450 377 g
Brown Sugar, packed 35 29 g
Yeast, instant gold 20 17 g
Total 605 507 g
FINAL DOUGH Baker’s % Weight
Organic Type 80 Wheat Flour 100 754 g
Butter, softened 11.11 84 g
Eggs 13.33 100 g
Apple Sauce 8.9 67 g
Brown Sugar 7.22 54 g
Salt 0.80 7 g
Allspice, ground 0.33 2.5 g
Cinnamon 0.33 2.5 g
Preferment 67.22 506 g
Soaker 45.56 343 g
Total 254.80 1920 g
Soaker – Time and Temp 1 hour @ room temp
Preferment Type Poolish
Preferment – Time and Temp 1 hour @ room temp
Desired Dough Temperature 75°–78° F
Mixing Type Stand Mixer with dough hook
First Speed* 3 minutes
Second Speed* 7 minutes
Gluten Structure Intensive
First Fermentation 1 hour @ room temp
Folds 1
Fold Timing 30 minutes
Dividing 80 g or 24 equal pieces
Shaping Rolls
Final Fermentation 1 hour @ room temperature
Baking** 14–18 minutes @ 375° F
TOPPING Baker’s % Weight
Butter, softened 50 55 g
Sugar 50 55 g
Eggs, large 50 55 g
Vanilla Extract 3 3 g
All Purpose Flour 100 109 g
Total 253 277 g
Cream Together Butter and Sugar
Mix Eggs and Vanilla into Butter Mixture
Add Flour until combined
Fill Piping bag
Sugar 50 100 g
Water 50 100 g
Total 100 200 g

*Mixing time can vary depending on mixer.
**Baking time and temp can vary depending on oven.


Active Time: 40 min  /  Inactive Time: 2–3 hours  /  Baking Time: 14–18 min


1–2 Hours Prior:

Gather all your scaled ingredients for your preferment and combine them well together. The mixture should not be lumpy. Cover and let this rest for an hour or until it has doubled or tripled in size.

Place the dried cranberries and raisins in a bowl and add the orange zest and juice. Let this soak for at least an hour.


Using a mixer with a dough attachment, combine the preferment and the remaining ingredients together. Mix on low for 3 minutes and then low-medium for another 7 minutes or until the dough can almost form a windowpane.

At slow speed, mix in the soaker until it is thoroughly combined into the dough and all the liquid has been absorbed. This should take another 2–3 minutes. When complete, the dough should be supple and smooth, not sticky.

Cover the dough and let it rest in a warm place for 1–1.5 hours, giving it a stretch and fold after the first 30 min.

When the dough has finished resting, it should look like it has almost doubled. Take the dough and divide it into 24 pieces, 80g each, and roll them into balls.

Place the balls evenly spaced on a parchment-lined 13” x 18” half sheet pan, placed 4 x 6. Cover the pan and let it rise in a warm, draft-free space for 1–1.5 hours. The rolls should look pillowy and soft, but not double in size.

While the rolls are proofing, preheat your oven to 375˚ F and make the glaze and topping.

Simple Syrup Glaze:

While the rolls are rising, place sugar and water into a small saucepan and heat it on medium-high heat.

Turn the heat off when the sugar has fully dissolved and the syrup comes to a boil. Let this cool. 

Mixture for the Topping:

Cream together the butter and sugar, until it is fluffy and light in color.

Add the egg and vanilla extract and mix until the mixture is homogeneous.

Add flour to the egg and butter mixture and combine until it forms a paste. Place the mixture into a piping bag and reserve until the rolls are finished proofing.

If the mixture is too stiff, add water a teaspoon or so at a time until the paste is softer and can be piped. 


Once the rolls are ready to be baked, take the topping mixture and pipe a vertical line in the middle of the rolls. Next, pipe a horizontal line in the middle of the rolls, forming a cross on each roll.

Place the rolls in the oven and bake them for 14–18 min, or until they are golden brown, turning them halfway through.

Brush the glaze on the rolls immediately after the rolls are out of the oven and allow them to cool for at least 15 minutes. Eat while still warm for maximum enjoyment! 


Organic Type 80 Wheat Flour

High-extraction bread flour


News & Updates

straight from the mill


Terms & Conditions

I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

I also give my consent for full and unrestricted use of my image and/or voice, for use by ABC for promotional purposes and in all media. All such representations of every kind shall remain the property of ABC. I acknowledge that I have carefully read this release and hold harmless agreement.

Registering for an ABC class will automatically opt you into our email list to receive class schedules and special events at our Baking School. You can opt out at any time by clicking the "unsubscribe" link at the bottom of any email.

Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.